Curtis Stone's coconut milk braised pork shoulder
Give Curtis Stone's coconut milk braised pork shoulder a go this weekend. Slow cooked in delicious flavours, this gluten-free dish will have everyone asking for more.
Note: + cooling time
- 2kg Coles Australian Pork Shoulder Roast Boneless
- 1 shallot, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 1 tbs chopped ginger
- 2 tbs vegetable oil, divided
- 3 long red chillies, thinly sliced, divided (optional)
- 400ml can coconut milk, divided
- 1 tbs gluten-free fish sauce
- 1/4 cup chopped coriander
- 2 kaffir lime leaves, very thinly sliced (optional)
- 1 continental cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1 lime, juiced
- 1/2 tsp sugar
- 1 tsp gluten-free fish sauce, extra
- Steamed jasmine rice, to serve
Preheat oven to 150°C (130°C fan-forced). Using a sharp knife, remove rind from the pork in 1 piece. Trim fat from the underside of the rind so it’s no more than 1cm thick. Place on a tray, rind-side-up, and refrigerate, uncovered, until needed. Cut pork into 7cm pieces.
Place shallot, garlic, ginger, 1 tbs oil and half the chilli, if using, in a food processor and process until smooth.
Heat a large ovenproof saucepan over medium-high heat. Season pork with salt and pepper. Add 1 tbs oil to the pan. Add half the pork and cook, turning occasionally, for 8 mins or until well browned on all sides. Transfer pork to a plate and pour off all but 1 tbs fat. Repeat with the remaining pork.
Reduce heat to medium-low and add shallot mixture to the pan. Cook, stirring, for 2 mins or until lightly browned. Add 3/4 cup (185ml) water and cook, stirring and scraping up any browned bits on the bottom of the pan. Reserve 1/3 cup (80ml) coconut milk in a bowl. Return pork to the pan with the fish sauce and remaining coconut milk. Bring mixture to a simmer.
Cover and transfer pork mixture to the oven. Braise pork, turning halfway through cooking, for 2 hours. Uncover and cook for 1 hour or until the pork is tender enough to pull apart with a spoon and the liquid has reduced by about one-third.
Transfer the pork to a serving platter. Pour any liquid in the pan into a tall heatproof container. Set aside for 5 mins to allow fat to rise to the surface. Discard fat. Return cooking liquid to the pan with the reserved coconut milk and bring to a simmer over medium heat. Cook for 2 mins. Remove from heat and stir in the coriander and lime leaves, if using. Return the pork to the pan.
Meanwhile, increase oven to 250°C (230°C fan-forced). Use a sharp knife to score the reserved rind. Rub 1/2 tsp sea salt flakes into skin. Arrange pork rind on a wire rack on a large heavy-rimmed baking tray. Cook for 20-25 mins or until golden brown and crisp. Set aside to cool slightly before breaking into pieces.
In a medium bowl, combine the cucumber, onion, lime juice, sugar and extra fish sauce. Set aside for 5 mins, tossing occasionally, until the cucumber softens slightly.
Place the rice on a serving platter. Top with pork mixture and sprinkle with the remaining chilli, if using. Serve with cucumber mixture and crackling.
Serve with coriander and lime wedges